How to Turn One Whole Chicken Into 3 Meals
Once I finally overcame my mental roadblock around cooking a whole, ENTIRE chicken, a new world opened up to me - literally! I discovered the convenience of always having roasted chicken meat on-hand and available for any recipe I wanted to cook (it also lends itself to quick snacking with two boys in the house!)
After making my initial recipe (usually a simple, but DELICIOUS, 4-ingredient roast chicken), I pick the rest of the meat from the bones and have fresh, roasted chicken available for salads, sandwiches, or a casserole. I then put the carcass into my Insta-Pot and make bone broth or soup and feed our family for most of the week using ONE, single chicken. How amazing is that?!
Here is how I do it:
Meal #1
Super Easy Roast Chicken
Prep Time: 5 mins
Cook Time: 1 hr 30 mins
Total Time: 1 hr 35 mins
Ingredients
1 (4 to 5-pound) Foxfire Farm whole chicken
1 tablespoon extra-virgin olive oil
½ teaspoon Italian seasoning
kosher salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Drizzle with oil and use your hands to rub it all over the chicken.
Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.
PRO TIP: I like to serve this with a side of rice and a salad or veggie, and we end up having LOTS left over. After we eat the roast chicken, I pick the rest of the meat from the bones and use in recipe #2! You can also freeze your extra cooked chicken in 1 cup portions for later!
Meal #2
Chicken Bacon Avocado Wrap
Chicken Bacon Avocado Wrap is one of my favorite easy dinner ideas! Lettuce, chicken, bacon and avocados tossed in a yummy dressing and layered inside a tortilla. I also love that it gives me an opportunity to use some bacon from our Foxfire Farm woodland pork!
Prep Time: 15 mins
Total Time: 15 mins
Ingredients
1/2 cup mayonnaise
1/2 teaspoon dried basil
2 teaspoons lemon juice
salt and freshly ground black pepper to taste
4-5 large flour tortillas
2 cups Romaine lettuce, shredded
1 avocado , diced
5-6 slices bacon , cooked and chopped
1 cup of shredded, roasted chicken
Instructions
In a small bowl, combine the mayonnaise, dried basil, lemon juice, salt and pepper.
In a large bowl, toss together shredded lettuce, avocado, bacon and chicken.
Add mayonnaise mixture to the large bowl and toss to coat evenly. You may not need all the dressing--add it to your liking.
Top tortillas with a large spoonful of the filling. Roll-up each wrap and secure with a toothpick if necessary. Enjoy!
Meal #3
Coconut Curry Chicken Soup:
3 Tbs. red Thai curry paste (or more or less depending on your heat preference)
2 (14 oz) cans coconut milk
1 cup chicken stock (use the carcass from your chicken to make bone broth)
1 tsp fish sauce
1 red bell pepper, sliced into 2-inch strips
1 cup snow peas
1 cup frozen peas
2 bundles vermicelli noodles
2 cups cooked shredded chicken
1/2 cup sliced scallions
1 sliced chile, for garnish (optional)
juice of one lime
coarse salt
Bring a large pot to a medium-high heat. Add the curry paste with 1/4 cup coconut milk; whisk until smooth. Add the rest of the coconut milk, chicken stock and fish sauce. Stir until combined.
Add the red bell pepper, snow peas, peas, vermicelli noodles and chicken. Toss in a good pinch of salt. Bring to a boil, reduce heat and simmer on medium for about 8 minutes, until the noodles have softened.
Add half the lime juice, stir and taste. Need more salt? Add it.
